Mozzarella Potato Skillet Food

MOZZARELLA POTATO SKILLET

Steps:

• In a skillet, cook potatoes in butter over medium heat for 6-8 minutes or until lightly browned. Sprinkle with cheese and bacon. Reduce heat; cover and cook for 2 minutes or until cheese is melted.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

MOZZARELLA CHICKEN SKILLET

Steps:

• Mix the garlic powder, salt, and pepper together and season each side of each chicken breast with it evenly.
• Heat oil in a large skillet over medium high heat. When oil is hot, place chicken breast in a single layer in the skillet. Cook chicken in batches if the skillet is too crowded.
• Cook chicken 3-4 minutes on each side allowing it to brown before flipping. Then remove chicken from skillet and set aside.
• Add garlic to the skillet and stir for 30 seconds to flash cook. Then pour the tomatoes over the garlic and add the Italian seasoning. Reduce heat to medium and allow to come to a simmer for 5 minutes, stirring and scraping the pan to release any bits from the bottom.
• Add parmesan cheese and cream and stir to combine. Stir in fresh basil, then add the chicken back into the skillet and cover in sauce. Simmer for 3-5 more minutes or until everything is heated through.
• Top each chicken breast with a slice of mozzarella and place in the oven on broil for 3-5 minutes, or until the cheese is melted and starts to bubble and brown.
• Garnish with additional basil and serve hot over pasta or with roasted veggies.

EASY SCALLOPED POTATOES RECIPE

Steps:

• Preheat oven to 350ºF. In a medium sized sauce pan over medium heat, melt the butter. Whisk in the flour and milk. Season with salt and pepper and set aside.
• In a greased 9 x 13 inch baking dish arrange the sliced potatoes along the bottom of the pan in a single layer. Sprinkle with about 2 tbsp onions and about 1/2 cup mozzarella cheese. Pour over 1/3 of the cream mixture.
• Repeat potato, onion, mozzarella and cream layers 3-4 times until the pan is full. To the last layer add the shredded parmesan cheese.
• Cover the pan with foil and bake for 60 minutes. After 60 minutes, remove the foil and continue to bake for an addition 30 minutes, until the cheese is golden and potatoes are tender.

SKILLET PIZZA POTATOES

Steps:

• Heat oil in large skillet on medium heat. Add garlic and seasoning; cook and stir 30 sec.
• Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until tender, stirring occasionally.
• Top with cheese and pepperoni; cook, covered, 1 to 2 min. or until cheese is melted.

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450º.
• Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
• Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
• Lower the oven to 250º.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
• Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
• Cover with the remaining 8 patties and shape into smooth disks.
• Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
• Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
• Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
• Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
• Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
• Grate the remaining mozzarella cheese.
• To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.

MOZZARELLA AND BACON POTATO SKILLET

Steps:

• In a skillet, cook potatoes in butter over medium heat for about 8 minutes or until lightly browned.
• Sprinkle with cheese and bacon.
• Reduce heat, cover and cook for 2 minutes or until cheese is melted.